Cherry Tomato, Chilli, and Basil Dressing

Ingredients

• 400g cherry tomatoes, cut in half
• 2 cloves garlic, crushed
• 2 fresh red chillies (deseeded and finely chopped; adjust to your heat preference)
• 15 - 20 fresh basil leaves, roughly chopped
• 4 tablespoons extra virgin olive oil
• 2 tablespoons of balsamic or red wine vinegar
• 1 teaspoon honey
• Sea salt and freshly ground black pepper
• 1 - 2 tablespoons water (to adjust consistency)

Method

Makes 500 ml

1. Heat 2 tablespoons of olive oil over medium heat in a medium-sized saucepan. Add the garlic and chillies to the pan. Gently fry for about 1 - 2 minutes, being careful not to burn the garlic.
2. Add the halved cherry tomatoes to the pan and cook for 8 - 10 minutes, stirring occasionally, until they soften and break down.
3. Stir in the balsamic vinegar and honey, and season generously with salt and black pepper. Simmer for 5 minutes until it thickens slightly, stirring occasionally.
4. Remove the pan from the heat and stir in the chopped basil leaves.
5. Add the remaining 2 tablespoons of olive oil and mix well to combine.
6. If you prefer a smoother consistency, use a hand blender or a food processor to blend the sauce until it reaches your desired smoothness. Alternatively, leave it chunky for more texture.
7. Add 1 - 2 tablespoons of water if you want to loosen the consistency for a dressing.

Storage

Let the dressing/sauce cool slightly before transferring it to a jar or container. It will thicken as it cools, so adjust with more water, if necessary, before serving. Store in an airtight container in the fridge for up to 5 days. Shake or stir before using.

Usage

Drizzle over salads, roasted vegetables, or grains like couscous or quinoa.
Toss through pasta, spread over grilled chicken or fish, or use as a pizz sauce base.
As a dip: Serve alongside bread, cheese, or crudités